Thai Butternut and Chickpea Curry

Thai Butternut and Chickpea Curry

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Spice up your meatless Monday with this fragrant and tasty Thai curry served on basmati rice!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time40 minutes


  • 15 ml Sunflower oil
  • 1 Onion, finely diced
  • 1 kg Butternut, peeled and cubed
  • 3 Baby marrows, sliced
  • 300 ml Light coconut milk
  • 400 ml Water
  • 1 sachet KNORR Thai Green Curry Dry Cook-in-Sauce
  • 1 Tin chickpeas, drained
  • 1 Handful fresh coriander, chopped


  • Heat oil in a pot and fry the onion until soft.
  • Add the butternut and sliced baby marrows and fry for about 8 minutes, stirring occasionally.
  • Add the coconut milk and water to the pot then stir in the contents of the sachet of KNORR Thai Green Chicken Curry Dry Cook-in-Sauce and the chickpeas.
  • Bring to the boil while stirring then reduce the heat and allow to simmer uncovered for 20 minutes or until the butternut is cooked, stirring occasionally.
  • Stir the freshly chopped coriander through the curry and serve with basmati rice.